Coconut flour muffins

(from ejroberts86’s recipe box)

12g total carb w/o fruit

These muffins are made with coconut flour, which has a fairly mild coconut taste. They can be made with either blueberries or rasberries.

Can add mashed banana and SF choc chips, too.

Source: Low Carb Friends

Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 people

Categories: bread, breakfast, low carb, muffin, side dish


  • 3 eggs at room temperature
  • 1/4 cup coconut flour
  • 1/4 cup melted butter
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 cup sugar substitute equivalent - use liquid
  • 1/2 tsp. baking powder
  • 4 tbsp heavy cream
  • 1/2 cup raspberries or blueberries


  1. Heat oven to 375 – prepare muffin pan with a generous amount of butter

  2. Makes 6 regular sized muffins – 12 mini muffins
  3. Whisk or beat eggs until well mixed. Stream in the butter while continuing to whisk
  4. Add salt and vanilla and mix well
  5. Mix the remianing dry ingredients – coconut flour, bak. soda and sweetener if using powder
  6. Mix the dry and wet ingredients together. Now whisk in 1 tablespoon at a time of water or cream (if necessary). The coconut flour will absorb the liquid like crazy. You want to get it to a consistency that will hold up the berries, but not too thick. 4 tablespoons of cream worked great for me
  7. Gently mix in the berries and divide among 6 muffin cups
  8. Bake 15-18 minutes or until just turning golden on the top

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